¼teaspoonKosher salt+ extra for seasoning the finished peppers
black pepperfresh cracked, to taste
Slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.
Pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.
Turn off the heat and turn the peppers over cut side up if needed. Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each). Season with salt and pepper, to taste.
Turn the heat back onto medium. Cover and cook, until the egg whites are set and the yolks are still runny; about 3 to 5 minutes.
Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.
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